It seems we all want good pub food. When the revamped Daylesford Hotel opened on March 1 it had two dining areas and two menus - one formal, the other more ''pubby''. Now, owners Anne-Marie Banting and Graham Bamford have decided to ditch the formal menu and offer the more relaxed, pub-style menu throughout the hotel. Banting says they simply listened to their customers. ''The pub side of the business model is something we believe in and something our customers enjoy,'' she says, adding that head chef Dan Melbourne (formerly of du Fermier) has embraced the change. She says there'll be ''more choice on the menu on weekends, with a duck confit or steak, but we'll definitely always have good parmas and fish and chips''.
Hilary McNevin
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